For such a simple dish, this salmon pasta tastes really special. Slowly cooking the leeks and spring onions brings out their sweetness which complements the salmon so well. This a good recipe for date night!
Ingredients
- 160g/5¾oz short pasta, such as penne
- 25g/1oz butter
- 1 tbsp olive oil
- 1 large leek, thinly sliced
- 4 spring onions, thinly sliced
- 1 tbsp fresh thyme leaves
- 2 x 120g/4¼oz salmon fillets, skin removed
- 1 lemon, zest, and juice
- 3 tbsp full-fat crème fraîche
- salt and freshly ground black pepper
Method
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Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water.
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Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over medium–low heat. Fry the leek, spring onion, and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any color – keep an eye on them and reduce the temperature if necessary.
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Place the salmon fillets on top of the leeks, season really well with salt and pepper, and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover, and cook for a further 3 minutes.
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Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper.
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Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate.
Source-BBCFOODS
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